GIFT  OF 


WHEAT  AND 
FLOUR  PRIMER 


WASHBURN-CR  r  CO. 

i  > 

MAKERS    OF 

GOLD  MEDAL  FLOUR, 


, 


2- If 


WAS  H  BURN -CRO  SB  Y    CO. 


DISSECTED     KERNEL     OF     WHEAT 


V\  j-^Mm, 


' 


A  GERM 

B.  GLUTEN    CELLS    P  R  E  :XO,JV:  J  N  A  T  E, 

C.  STARCH    CELLS    P  R  E'C  (4.^,  IM  A  T  Er,.  ," 

D.  INTERIOR    COATOF    BRAN 


E       TESTA,    COLORING    MATTER    OF    BRAN 


rF.      ENDOCARP 
T  G.     E  P  I  C  A  R  P 
•'    H.     EPIDERMIS 


WHEAT    AND    FLOUR    PRIMER 


THE  WHEAT 

| HE  children  of  the  United  States  cannot  know  too  mnch 
concerning  the  staple  product  of  the  great  Northwest, 
and  the  industry  of  flour  making.  These  twin  indus- 
tries— wheat  raising  and  flour  making — give  employment  to 
many  and  varied  classes  of  busy  workers,  from  the  time  of 
planting  the  seed  grain  in  the  rich,  deep  loam  of  prairie  soil, 
in  the  spring,  till  the  flour  is  loaded  into  cars  as  the  finished 
product  of  the  mills. 

Picture  the  long  and  varied  processions  of  workers.  There 
are  the  machinists  and  tool  makers,  the  farmers,  horses  and 
blacksmiths,  railroad  operators,  car  builders  and  elevator  men, 
the  millwrights,  engineers  and  millers,  the  chemists,  bag 
makers,  coopers  and  capitalists,  the  firemen,  porters  and  team- 
sters who  swell  the  long  list  of  those  who  find  investment  for 
their  capital  or  employment  for  brain  or  muscle  in  the  wheat 
industry. 

In  Minnesota  and  the  Dakotas  wheat  is  sown  on  fall- 
plowed  land  as  early  in  the  Spring  as  the  season  will  permit, 
often  before  the  last  calls  of  Jack  Frost  have  been  made,  since 
it  is  a  hardy  grain  and  can  endure  cold. 

The  farmer  does  not  scatter  his  seed  by  hand  from  a 
basket  on  his  arm,  as  we  see  the  sower  who  went  forth  to  sow 
in  the  old  Bible  pictures.  Instead,  he  sits  comfortably  upon 
the  seeder — a  large  machine  drawn  by  horses.  This  has  a  seed 

308993 


2  WHEAT    AND    FLOUR    PRIMER 

box  with  capacity  of  several  bushels,  from  which,  as  the  seeder 
moves,  the  grain  drops  evenly  upon  the  plowed  and  harrowed 
soil. 

Within  a  few  days,  by  the  combined  influence  of  warmth, 
moisture  and  sunlight,  the  tiny  germ  of  life  long  hidden  in 
the  grain,  begins  its  development,  and  soon  appears  above  the 
soil  in  a  spire  of  green,  while  rootlets  at  the  same  time  fasten 
it  to  Mother  Earth  and  hold  it  anchored  there. 

From  April  to  August  is  its  period  of  growth,  and  it  fights 
against  many  foes  before  it  becomes  the  fully  ripened  grain. 
Frost,  hail  and  wind,  an  excess  of  drouth  or  of  heat  and  mois- 
ture, all  threaten  its  life  or  perfect  development.  Insects, 
chinch  bugs  and  weevil,  smut,  mildew,  and  other  forms  of 
mold  and  fungus  assail  it;  yet  in  spite  of  any  and  all  these 
enemies  sun  and  soil  ripen  the  most  magnificent  crops  of  wheat 
grown  anywhere  in  the  world. 

The  hum  of  the  reaper  and  binder  is  heard  early  in  August 
and  the  grain,  grown  tall  and  yellow,  is  cut  and  bound  in  sheaves, 
in  which  form  it  awaits  the  threshers.  Sometimes  upon  the 
smaller  farms  the  wheat  is  stacked  to  protect  it  from  rain,  and 
it  there  awaits  the  work  of  the  thresher;  but  on  the  large 
wheat  farms  it  is  threshed  at  once  from  the  shocks. 

The  threshers,  driven  by  horse  or  steam  power,  separate 
the  kernels  from  the  straw  and  so  reduce  the  bulk  of  the  crop 
as  to  prepare  it  for  storage  in  the  elevators,  or  to  be  at  once 
transported  to  the  mills  and  there  prepared  for  food  for  both 
man  and  beast. 

The  provident  farmer  reserves  the  finest  of  his  wheat  for 
next  year's  seed,  but  this  will  be  a  mere  fraction  of  the  crop. 


GOLD    MEDAL    FLOUR 


BIG      RECEIVING     ELEVATOR      W  A  S  H  B  U  R  N  -  C  R  O  S  B  Y      CO, 


WAS H BU RN - CROS B Y    CO. 


STORING  THE  WHEAT 

All  visitors  to  Minneapolis  have  seen  the  immense  eleva- 
tors of  the  Washburn- Crosby  Co. — large,  high  buildings 
provided  for  the  grading  and  storage  of  the  wheat  crop. 

Let  us  follow  a  carload  of  wheat  from  the  Red  River  Valley, 
where  the  finest  northern  wheat  is  grown,  to  the  great  Wash- 
burn-Crosby  Mills  where  more  than  100,000  bushels  of  grain 
may  be  consumed  in  one  day  in  the  manufacture  of  Gold 
Medal  Flour,  the  standard  brand  of  the  world. 

The  cars  run  on  tracks  up  to  the  doors  of  the  immense 
receiving  elevator  where  big  power  shovels  scoop  the  grain  up 
and  drop  it  into  a  scale  hopper  from  whence  it  goes  to  the 
concrete  tanks  later  to  be  elevated  and  passed  through  the 
various  processes  which  fit  it  for  reduction  to  flour. 

THE   MILL 

Weeds  of  many  sorts  have  grown  luxuriantly  with  the 
wheat  and  their  seeds  are  mingled  with  the  grain.  To  grind 
these  with  the  wheat  would  change  both  the  color  and  flavor  of 
our  wheaten  bread. 

The  first  task  then  is  to  separate  the  tare  seeds  and  to 
clean  the  wheat.  We  shall  use  the  old,  familiar  process  of 
sifting  and  aeration.  Many  sif tings  and  shakings  will  rid  the 
wheat  of  all  seeds  smaller  than  itself.  Drafts  of  air  applied  at 
different  points  and  in  varying  directions  blow  away  the  chaff, 
bits  of  straw  and  the  light- winged  seeds,  and  a  special  process 
of  separation  takes  out  the  troublesome  cockle  seed. 

The  machine  for  removing  the  cockle  consists  of  an  inclined 
metallic  cylinder  on  the  inside  of  which  are  small  indentations 
just  the  size  and  form  of  the  cockle  seed.  Running  through 


WHEAT    AND    FLOUR    PRIMER  5 

the  center  of  this  cylinder  is  a  stationary  apron.  The  wheat 
to  be  purified  is  fed  into  the  revolving  cylinder,  the  cockle  falls 
into  the  indentations,  is  carried  round  with  the  cylinder  until 
it  gets  above  the  apron  when  it  falls  by  its  own  weight,  is 
caught  by  the  apron  and  thus  separated  from  the  wheat. 

The  wheat  grains  are  then  scoured  clean  and  bright  in 
a  rapidly  whirling  cylinder,  brushed  still  more  furiously, 
moistened  and  washed,  that  the  coats  of  bran  may  not  be  too 
easily  powdered  but  may  be  separated  in  flakes. 

Let  us  examine  now  our  grain  of  wheat  (see  illustration). 
Under  a  powerful  microscope  we  find  its  golden  brown  bran 
coats  are  five  in  number,  which  when  analyzed  show  valuable 
cattle  food  properties  and  a  small  percentage  of  woody  fibre. 
At  one  end  we  find  it  still  shows  a  stiff  bunch  of  bristling 
hairy  fibres,  its  invisible  beard,  for  to  the  eye  it  is  clear  and 
smooth.  Within  these  bran  coats  there  is  a  hard  shell  of 
glutenous  matter  yellow  and  half  transparent,  and  of  flinty 
hardness. 

Inside  this  shell  of  gluten  and  merging  therewith  are 
starch  cells,  white  as  snow,  resting  within  a  net- work  of  the 
woody  fibre,  and  we  can  easily  find  the  germ — small,  yellow 
as  brown  sugar,  and  both  oily  and  sweet  to  the  taste. 

The  process  of  milling  is  to  remove  the  bran  coats,  sep- 
arate the  germ  and  crush  gluten  and  starch  to  a  powder  of 
velvety  softness. 

From  the  top  stories  of  the  mill,  where  the  cleansing  proc- 
esses have  been  perfected,  the  wheat,  measured  by  the  most 
perfect  automatic  device,  which  by  the  simple  principle  of 
gravity  separates  from  the  flowing  stream  of  grain  just  enough 
for  a  barrel  of  flour  (about  five  bushels),  drops  to  the  first  floor 
of  the  mill  where  the  rollers  begin  their  work  of  crushing. 


WHEAT    AND    FLOUR    PRIMER 


SECTIONAL     VIEW     OF     A     SIMPLIFIED     FLOUR     MILL 


GOLD    MEDAL    FLOUR 


(1)  Scales,  for  weighing  wheat  as  it  is  received. 

(2)  Receiving  separator,  for  separating  other  kinds  of  seeds   from 

wheat. 

(3)  Storage  bins,  for  reserve  supply  of  wheat  in  advance  of  mill  re- 

quirements. 

(4)  Mill  separator,  for  further  separating  foreign  seeds  from  wheat. 

(5)  Scourer,  for  removing  dust  from  wheat  kernels. 

(6)  Cockle  cylinder,  for  removing  all  round  seeds. 

(7)  Wheat  washer,  for  thoroughly  cleansing  the  wheat. 

(8)  Wheat  dryer,  for  drying  wheat  after  washing. 

(9)  1st  break  rolls,  for  rupturing  bran,   enabling  bran  and  germ  to 

be  separated  from  interior. 

(10)  1st  break  scalper,  for  sifting  middlings  through  bolting  cloth  to 

separate  from  bran. 

(11)  2nd  break  rolls,  for  further  loosening  the  middlings  from  bran. 

(12)  2nd  break  scalper,  for  separating  more  middlings  from  bran. 

(13)  3rd  break  rolls,  for  further  loosening  middlings  from  bran. 

(14)  3rd  break  scalper,  for  final  separation  of  middlings  from  bran. 

(15)  Bran  duster,  for  dusting  low  grade  flour  from  bran. 

(16)  Bran  bin,  for  packing  bran  for  shipment. 

(17)  Grading  reel,  for  separating  middlings  by  sifting  through  various 

sizes  of  bolting  cloth. 

(18)  Dust  collector  and  purifier,  for  cleaning  and  purifying  middlings 

by  air  and  sifting. 

(19)  Smooth  rolls,  for  grinding  purified  middlings  very  fine  to  flour. 

(20)  Flour  bolter,  for  sifting  flour  from  purified  middlings. 

(21)  2nd  reduction  rolls,  for  further  grinding  of  purified  middlings. 

(22)  Flour  bolter,   for  separating   flour   from  purified  middlings   of 

second  grading. 

(23)  Flour  bin  and  packer,  for  packing  flour  for  shipment. 

(24)  Elevator,  for  raising  products  to  the  various  machines. 


WAS  H  B  U  RN- C  RO  S  B  Y    CO. 


The  early  reductions  serve  to  crush  the  grain  slightly, 
remove  much  of  the  bran  and  bring  the  remainder,  after  several 
crushings,  to  the  granular  stage.  At  each  reduction  some 
starch  cells  are  crushed  and  some  flour  produced,  none  of 
which  is  allowed  to  escape  with  the  less  valuable  bran,  but  is 
bolted  out  and  reserved  for  the  various  grades  of  flour. 

Yards  of  the  costly  silk  bolting  cloth  are  used  to  separate 
the  fine  flour,  and  when  we  realize  that  it  is  made  to  pass 
through  this  silken  fabric  we  no  longer  wonder  at  the  velvety 
softness  of  Gold  Medal  Flour.  Over  and  over  the  granular  part 
is  crushed  and  recrushed  and  the  fine  flour  sifted  out.  Over 
and  over  the  u middlings,"  as  the  sifted  product  of  the  rollers 
is  called,  are  purified  by  sif tings  and  aeration.  At  one  period 
the  germ,  which,  being  easily  flaked  and  not  so  readily  pulver- 
ized is  removed  before  the  product  reaches  the  flour  stage.  If 
ground  with  flour  the  germ  would  injure  the  color  and  affect 
its  keeping  qualities. 

Finally,  as  a  last  precaution  and  in  addition  to  all  pre- 
vious processes,  the  flour  is  again  sifted  through  finest  silk 
bolting  cloth. 

In  these  various  reductions  about  70  per  cent  of  the  grain 
is  saved  for  food,  and  30  per  cent  becomes  bran  and  shorts. 

The  fine  flour  is  at  last  dropped  into  a  vertical  chute  and 
fills  bags  slipped  over  the  cylinder  of  the  packing  machine  at 
its  lower  end.  The  larger  sacks  are  deftly  secured  by  a  few 
hand  stitches  across  the  top  and  at  the  ends,  while  the  smaller 
sizes,  which  have  of  late  become  popular  with  housekeepers 
in  large  cities,  are  sewed  by  an  automatic  machine  equipped 
with  needle  and  twine  very  much  as  our  home  sewing  machine 
is  fitted  with  needle  and  thread. 


WHEAT    AND    FLOUR    PRIMER  9 

In  the  preceding  pages  we  Have  shown  a  sectional  picture 
of  a  simplified  flonr  mill.  This  was  to  assist  in  giving  a  con- 
nected idea  of  the  milling  process  as  briefly  told  without 
bringing  in  many  confusing  but  nevertheless  most  important 
details. 

Without  getting  into  these  complicated  matters  let  us 
pursue  the  milling  feature  a  little  further  that  we  may  learn 
some  important  facts  concerning  the  size  and  capacity  of  the 
largest  group  of  mills  in  the  world,  those  of  the  Washburn- 
Crosby  Co.,  where  Gold  Medal  Flour  is  made. 

The  daily  capacity  of  the  Washburn  -  Crosby  mills  is 
40,000  barrels.  Each  year  the  equivalent  of  all  the  wheat 
raised  on  25,000  farms  of  160  acres  each  is  ground  into  flour. 
Kvery  working  day  in  the  year  more  than  150  cars  of  wheat 
are  consumed,  and  more  than  150  cars  of  flour  and  feed  are 
shipped  to  customers.  More  than  9,000,000  loaves  of  bread 
can  be  made  daily  from  the  product  of  these  mills. 

Washburn-Crobsy  Co.'s  experts  have  searched  the  world 
over  for  the  latest  and  most  improved  methods,  have  studied 
scientific  processes  and  applied  this  study  and  research  to  the 
construction  and  equipment  of  their  enormous  plant. 

For  a  number  of  years  a  miniature  flour  mill  with  daily 
capacity  of  scarcely  one  barrel  was  operated  in  the  Gold 
Medal  Flour  laboratory.  This  little  mill  proved  itself  a  valu- 
able adjunct  to  the  testing  facilities,  enabling  the  company 
to  grind  into  flour,  samples  of  wheat  offered  in  their  market. 
Thus  it  could  be  ascertained  before  actually  making  pur- 
chase, whether  or  not  the  wheat  offered  was  up  to  the  Gold 
Medal  standard. 

The  results  obtained  from  the  miniature  testing  mill  were 
so  satisfactory  that  it  was  decided  to  erect  a  six  story  building 


10 


WHEAT    AND    FLOUR    PRIMER 


COMPOSITE   PICTURE — WASHBURN-CROSBY   CO.; 


(see  X  in  picture)  in  the  midst  of  the  big  plant  to  hold  a 
new  Experimental  Mill  of  600  barrels  daily  capacity. 

If  an  inventor  presents  for  sale  a  new  machine  which 
apparently  has  good  points  to  assist  in  the  manufacture  of 
Gold  Medal  Flour,  the  machine  is  given  a  trial  in  the 
Experimental  Mill  where  it  is  tested  and  tried  from  every 
standpoint  before  it  is  decided  that  it  is  good  enough  to  have 
a  place  in  the  main  system  of  the  Washburn- Crosby  mills. 
Thus  the  enormous  capacity  in  the  main  plant  is  permitted  to 
grind  on  uninterruptedly,  using  systems  and  processes  which 
have  been  previously  proven  and  thoroughly  tried  out. 

The  Washburn-Crosby  Co.  have  the  most  up-to-date  mill- 
ing plant  in  the  world  today  and  by  the  use  of  the  new  Experi- 
mental Mill,  need  not  put  a  new  machine  in  their  main  plant 


GOLD    MEDAL    FLOUR 


11 


MILLS.— DAILY   CAPACITY  40,000  BARRELS. 

nor  grind  a  pound  of  wheat  until  their  experts  know  just  what 
the  new  machine  and  the  wheat  will  do  for  Gold  Medal  Flour. 
In  addition,  the  Laboratory  and  Testing  Room,  Chemists,  Ex- 
perimental Bakers,  Flour  Testers  and  the  entire  organization 
comprising  this  great  company,  is  working  constantly  for  the 
high  quality  of  Gold  Medal  Flour. 

The  ambition  of  Washburn  -  Crosby  Co.  is  that  Gold 
Medal  Flour  shall  hold  a  customer's  trade  permanently  after 
the  first  order.  Merit,  quality  and  economy  to  the  purchaser  is 
the  policy  which  forms  the  foundation  of  this  great  business. 
That  it  is  successful  is  evidenced  by  the  fact  that  for  years 
the  Washburn- Crosby  Co.  has  been  the  largest  flour  manu- 
facturer in  the  world. 


12  WASHBURN-CROSBYCO. 

ABOUT   BREAD 

What  a  grand  thing  for  a  girl  to  be  able  to  make  a  perfect 
batch  of  bread.  She  will  be  happy  when  she  attains  that 
accomplishment  and  every  member  of  the  home  in  which  she 
lives  will  also  be  happier,  for  what  is  nicer  and  more  healthful 
to  eat  than  good,  wholesome  bread. 

In  another  portion  of  this  book  we  have  told  you  some- 
thing of  the  kernel  of  wheat  and  something  of  Washburn- 
Crosby's  Gold  Medal  Flour.  Now  let  us  show  you  how  you 
can  make  the  best  bread  from  the  best  flour. 

BREAD  MAKING:  By  using  our  recipes  following 
this  article,  and  keeping  in  mind  what  we  say  about  bread 
making,  you  will  surely  secure  good  results  quickly. 

The  room  where  bread  is  made  during  the  whole  process 
should  be  kept  at  an  even  temperature  of  80  degrees  Fahr. 
Have  the  ingredients  at  about  the  same  temperature.  In  cold 
weather  use  water  enough  warmer  to  bring  the  mixed  dough 
to  80  degrees.  In  warmer  weather  have  the  water  enough 
cooler  to  lower  the  temperature  of  the  mixed  dough  to  80  de- 
grees. It  is  always  well  to  assure  yourself  of  the  temperature 
by  using  a  thermometer.  Use  80  degrees  to  82  degrees  Fahr. 
as  the  temperature  basis  of  bread  making.  The  mixed  dough, 
after  an  hour's  time,  will  come  to  the  temperature  of  the  room. 

The  necessary  ingredients  in  bread  making  are  flour, 
water,  salt  and  yeast.  Sugar  hastens  fermentation  and  is  a 
yeast  food.  Lard  or  shortening  of  any  kind  adds  richness  and 
flavor  to  bread. 

Flour  should  always  be  sifted  before  using;  this  fills  the 
flour  particles  with  air  and  makes  it  work  easier. 


WHEAT    AND    FLOUR    PRIMER  13 

Gluten  is  that  portion  of  the  flour  which  gives  dough  its 
rising  properties  and  distinguishes  it  from  all  other  cereals. 

If  you  use  Gold  Medal  Flour  and  the  dough  rises  slowly, 
either  it  has  been  mixed  too  cool  or  yeast  which  is  not  fresh 
has  been  used. 

YEAST:  There  are  two  general  methods  of  bread  mak- 
ing, called  the  Straight  Dough  and  the  Sponge. 

In  making  bread  with  a  sponge,  home-made,  dry  yeast  or 
compressed  yeast  can  be  used.  In  a  straight  dough  compressed 
yeast  only  can  be  used.  Compressed  yeast  should  always  be 
fresh  when  used;  it  should  be  brittle  and  break  sharp  without 
bending. 

In  using  dry  yeast,  it  is  well  to  dissolve  it  in  potato  water, 
that  is,  water  in  which  potatoes  have  been  boiled.  Scalded 
flour,  made  by  making  a  thin  batter  with  Gold  Medal  Flour 
and  water  and  bringing  just  to  a  boil  while  constantly  stirring, 
also  gives  good  results.  These  furnish  a  ready  prepared  food 
for  the  yeast  and  thus  hastens  fermentation. 

Yeast  develops  best  in  the  dough  at  a  temperature  of  75 
to  85  degrees.  If  kept  above  this  temperature  ferments  be- 
come active  causing  sour  bread. 

It  is  better  to  use  too  much  rather  than  too  little  yeast. 
The  yeast  is  killed  during  the  baking  so  has  no  after  effects 
on  the  bread. 

DOUGH:  The  dough  should  not  be  made  too  stiff.  A 
soft  dough  is  much  better.  A  nice,  soft,  silky  textured  dough 
makes  a  tender,  even  grained,  creamy  colored  bread  that  will 
keep  moist,  as  long  as  is  necessary. 

After  mixing,  the  dough  should  rise  about  double  its 
volume,  or  until  when  dented  with  the  finger  there  is  very 
little  resistance  and  the  dent  will  not  fill  out. 


14  WHEAT    AND    FLOUR    PRIMER 

In  kneading  after  the  first  rising  do  not  knead  too  much — 
just  enough  to  free  it  from  most  of  the  gas.  Kneading  also 
brings  all  parts  of  the  dough  in  contact  with  the  oxygen  of  the 
air,  which  aids  the  yeast  in  its  growth. 

Avoid  uneven  temperatures  and  draughts.  Keep  the 
dough  well  protected  so  as  to  avoid  a  crust  forming  or  the 
dough  becoming  cold. 

STRAIGHT  DOUGH:  This  process  is  the  most 
modern  and  scientific  method  of  bread  making.  Only  com- 
pressed yeast  can  be  used.  This  method  consists  in  mixing 
all  the  ingredients  together,  making  a  dough  which  is  as  soft 
as  can  be  handled  conveniently.  This  is  allowed  to  rise  until 
it  has  become  double  its  original  volume,  or  when  pressed  with 
the  finger  does  not  offer  any  resistance.  It  is  then  kneaded 
down  to  force  out  the  gas  and  allowed  to  rise  again  to  once  and 
a  half  its  size.  It  is  then  moulded  into  loaves,  allowed  to  rise 
to  the  top  of  the  pans  and  baked.  The  straight  dough  is  the 
shortest  method  of  bread  making  and  gives  the  best  bread,  as 
it  retains  the  greater  part  of  the  wheat  flavor. 

SPONGE  METHOD:  A  portion  of  the  dough  is  made 
first  from  flour,  water  and  yeast  and  allowed  to  ferment  and 
rise, after  which  the  balance  of  the  flour  and  other  ingredients  are 
added.  Home-made  yeast,  dry  yeast  or  compressed  yeast  can 
be  used  in  making  bread  by  this  process.  Many  people  think 
a  sponge  is  a  necessity  in  bread  making.  We,  however,  have 
found,  that  bread  made  from  a  straight  dough  has  a  far  supe- 
rior flavor  to  bread  made  from  a  long  fermented  sponge.  After 
the  dough  is  started,  the  quicker  the  bread  is  completed  the 
better.  The  ferments  causing  sour  bread  are  avoided  in  the 
straight  dough. 


GOLD    MEDAL    FLOUR  15 

IMPORTANT  ITEMS:  Flour,  water,  yeast  and  salt, 
are  the  necessary  ingredients  in  bread  making.  However,  a 
little  lard  is  a  help.  It  makes  a  richer  loaf  and  helps  to  pro- 
duce a  silky  texture. 

Sugar  helps  fermentation.  It  is  a  yeast  food  and  makes 
it  work  faster.  It  also  gives  to  the  loaf  a  nice  crust  of  golden 
brown  color. 

Salt  is  always  necessary — first,  to  control  the  action  of 
the  yeast,  and  finally,  for  flavor. 

The  goodness  of  a  loaf  of  bread  as  regards  color,  flavor 
and  texture  depends  largely  on  the  manner  it  is  handled  dur- 
ing fermentation. 

MOISTURE:  Water  used  in  bread  making  gives  a  good 
loaf,  but  half  water  and  half  milk  is  better.  Use  skim  milk 
if  you  wish.  The  use  of  milk  enriches  the  bread,  giving  it 
better  color,  flavor  and  grain.  The  dough  should  be  made 
slightly  sticky  when  mixed  because  during  the  fermentation 
period  it  stiffens  up.  Too  stiff  a  dough  does  not  make  a 
well  raised  loaf. 

Milk  should  always  be  scalded  when  used  in  bread  making. 
When  milk  is  used,  however,  the  dough  rises  slightly  slower. 
After  kneading  the  dough  thoroughly,  place  it  in  a  large  bowl 
or  bread  pan  and  let  it  remain  in  a  warm  place  until  double 
in  size.  Then  knead  down  and  allow  to  rise  to  one  and  one- 
half  times  its  size  and  form  into  moderate  sized  loaves  and 
place  them  in  greased  pans.  A  separate  pan  for  each  loaf  is 
the  best,  as  small  loaves  bake  the  easiest  and  are  more  sure  to 
be  thoroughly  done.  Brush  lightly  the  tops  of  the  loaves  with 
water,  milk  or  melted  lard.  Prick  each  loaf  eight  or  ten  times 
with  a  long  needle.  This  prevents  uneven  texture.  After 


16  WASHBURN-CROSBYCO. 

allowing  the  loaves  to  stand  thirty  or  forty  minutes,  or  until 
they  have  about  half  risen,  place  in  a  hot  oven.  After  the 
first  five  or  ten  minutes  in  the  oven  turn  the  pans.  After 
baking,  when  the  bread  is  cooling,  covering  is  unnecessary. 

Flour  should  be  kept  in  a  dry  place  and  never  stored  near 
anything  having  a  disagreeable  odor.  Everything  used  in 
bread  making  should  be  kept  perfectly  clean.  Frequently 
wash  the  bread-box  or  jar. 

One  quart  of  water  weighs  relatively  two  pounds.  That 
quantity  of  moisture  will  take  about  three  pounds  of  flour,  or 
about  three  quarts.  This  will  produce  about  five  pounds  of 
bread. 

Bread  properly  made  from  Gold  Medal  Flour  makes  a  large 
loaf,  golden  on  the  outside  and  of  creamy  whiteness  on  the 
inside.  Bread  from  inferior  flours  lacks  good  size  and  is 
chalky  white  or  dark  in  color,  therefore  not  desirable. 

There  are  more  digestible,  nutritious  constituents  needful 
for  the  body  in  a  loaf  of  bread  made  from  Gold  Medal  Flour 
than  can  be  found  in  any  bread  made  from  whole  wheat  or 
graham  flour. 


WHEAT    AND    FLOUR    PRIMER  17 


RECIPE   FOR   MAKING  BREAD 

STRAIGHT    DOUGH 

In  cold  weather,  set  Flour  in  a  warm  place  for  three  or 
four  hours  before  using — as  Flour  should  never  be  used  cold. 
Use  only  good  fresh  compressed  yeast,  as  much  depends  on  the 
quality  of  the  Yeast  in  making  Bread.  Do  not  make  the  dough 
too  stiff. 

Set  your  Bread  to  rise  in  the  morning,  and  follow  these  rules  closely. 
To  one  (l)  quart  of  lukewarm  water  (not  hot)  wetting-  (composed 
of  equal  portions  of  water  and  sweet  milk,  or  water  alone)  add  two  (2) 
half  ounce  cakes  (l  oz.)  of  Compressed  yeast,  and  stir  until  completely 
dissolved,  then  add  one  (l)  teaspoonful  of  salt  and  three  (3)  teaspoon- 
fuls  of  sugar.  When  salt  and  sugar  are  thoroughly  dissolved,  stir  in 
well  sifted  flour  with  a  wooden  spoon  until  a  dough  is  formed  sufficiently 
stiff  to  be  turned  from  the  mixing  bowl  to  the  moulding  board  in  a  mass. 
(The  quantity  of  flour  used  to  above  wetting  should  be  about  three  (3) 
quarts;  to  this  flour  may  be  added  with  excellent  results,  about  two 
(2)  tablespoonfuls  lard,  if  shortening  is  desired.)  Knead  this  dough, 
adding,  if  necessary,  a  little  flour  from  time  to  time  until  it  becomes 
smooth  and  elastic  and  ceases  to  stick  to  the  fingers  or  moulding 
board.  Then  put  it  into  a  well  greased  earthen  bowl,  brush  lightly 
with  melted  butter  or  drippings,  cover  with  a  bread  towel  or  blanket 
and  set  to  rise  in  a  warm  place  for  two  (2)  hours,  or  until  light.  As 
soon  as  light,  knead  well  and  again  place  in  an  earthen  bowl,  covering 
as  before,  and  set  for  another  rising  of  an  hour,  or  until  light.  As 
soon  as  light,  form  gently  into  loaves  or  rolls,  place  in  greased  bread 
or  roll  pans,  brush  with  melted  butter  or  drippings,  cover  again  with 
the  towel  or  blanket,  and  let  stand  for  40  minutes  to  an  hour  or  until 
level  with  the  top  of  the  pan  and  then  bake. 


18  WHEAT    AND    FLOUR    PRIMER 

SPONGE 

In  making  bread  from  a  sponge,  home-made  yeast,  dry 
yeast  or  compressed  yeast  can  be  used.. 

Set  a  sponge  about  nine  o'clock  in  the  evening,  using  one 
pint  of  cool  water,  about  the  temperature  it  will  run  from  the 
tap.  Add  one-half  of  a  compressed  yeast  cake  or  1  cake  dry 
yeast  or  1  small  cup  of  home  made  yeast  made  up  to  1  pint 
with  water.  Add  flour  to  make  a  medium  batter  and  set  to 
rise.  Do  not  place  where  it  will  become  too  warm;  also  be 
careful  not  to  let  it  chill.  During  the  night  it  will  rise  and 
drop. 

DOUGH 

At  6  or  7  o'clock  in  the  morning  add  1  pint  of  luke  warm 
water,  1  teaspoonful  of  salt,  2  teaspoonfuls  of  sugar  and  2  tea- 
spoonfuls  of  lard.  Work  the  sponge  up  fine  and  add  sufficient 
flour  to  make  a  medium  dough  and  knead  until  smooth.  Put 
in  a  bowl  and  cover  with  a  cloth  and  allow  to  rise  1  ^  hours  or 
until  double  its  size.  Mould  into  loaves,  put  in  pans  and  let 
rise  to  the  top  of  the  pans.  This  takes  about  40  minutes  to  one 
hour.  Put  in  the  oven  and  bake  for  40  to  50  minutes. 


GOLD  MEDAL  FLOUR 


19 


THE  GOLD  MEDAL 
COOK  BOOK 

We  have  provided  a  very  complete  Cook  Book  for  the 
use  of  our  patrons  and  others. 

The  latest  edition  is  now  ready  and  contains  75  pages 
with  a  well  designed  cover,  all  substantially  bound. 

Over  1,000  recipes  are  treated  fully,  the  standard  recipes 
being  arranged  in  the  very  best  manner  and  with  suggestions 
calculated  to  bring  success.  In  addition  a  great  many  new 
and  novel  dishes  are  described. 

Each  book  is  provided  with  a  silk  cord  in  one  corner, 
making  it  possible  to  hang  the  book  in  a  convenient  place  in 
the  kitchen. 


Every  package  of 

GOLD 
MEDAL 
FLOUR 

contains  a  coupon 
which,  if  sent  to  us 
with  10  cents  in  cash 
or  stamps,  will  bring 
the  book  to  you  im- 
mediately. 


20 


WASHBURN-CROSBY   CO 


WASHBURN*  CROSBY   CO 


£1  22  23 

GOLD    MEDAL    FLO 


SAMPLE 


CASE 


This  sample  case,  illustrating  the  different  stages  of 
wheat  as  it  is  manufactured  into  Gold  Medal  Flour,  to- 
gether with  large  charts  showing  the  dissected  wheat  kernel 
and  a  sectional 
view  of  simplified 
flour  mill,  may  be 
obtained  by  schools 
under  proper  con- 
ditions. In  con- 
nection with  this 
matter  kindly  write 
to  Wash  burn - 
Crosby  Co., 
Minneapolis, 
Minn.,  U.  S.  A. 


WHEAT    AND    F  L  O  ^£^  ?  R  I  M'JE  k 

A  VALUABLE  LESSON 

E  are  anxious  that  the  children  who  read 
this  book  remember  GOLD  MEDAL  FLOUR, 
the  name  of  the  brand  manufactured  by 
Washburn- Crosby  Co.     Familiarity  with 
this  name  will  mean  much  saving  and  satisfaction 
in     the     home     which     you     will     have     when 
grown   to   womanhood    and    manhood.     In   order 
that  you  may  become  thoroughly  familiar  with  the 
three  words,  GOLD  MEDAL  FLOUR,  will  you  now 
endeavor  to  impress  the  name  firmly  in  mind  by 
saying    out    loud,    five    times,    slowly    and   with 
careful    emphasis,     thus:  — "  Washburn  -  Crosby's 
GOLD    MEDAL    FLOUR! 
GOLD    MEDAL    FLOUR! 
GOLD    MEDAL    FLOUR! 
GOLD    MEDAL     FLOUR! 
GOLD    MEDAL    FLOUR! 
This   is  a  very  good  lesson  to  learn.       It  means 
highest   quality   in    baking  —  greatest    economy, 
and    all    round    household    contentment. 

WASHBURN  -  CROSBY  CO. 


